Baking · Matcha

Matcha Latte Coffee Cake

I have a weakness for coffee cake. The crumble on top, the tender crumb underneath, the way it is acceptable to eat before noon. Making a matcha version felt inevitable. The matcha is in both the cake batter and the streusel which means every layer of the bite is green and slightly bitter in the best way. I make this on Sunday mornings more often than I should admit.

Ingredients

For the matcha cake

• 250g all-purpose flour
• 200g sugar
• 2–3 tablespoons matcha powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 115g butter, cold
• 60ml oil
• 180ml whole milk
• 1 teaspoon vanilla paste
• 3 egg whites

For the whipped mascarpone frosting

• 225g mascarpone cheese, cold
• 50g sugar
• 240ml heavy cream, cold

Method

1. 1 Preheat oven to 350°F and line a 9x9 inch square pan with parchment paper.
2. 2 Mix flour, sugar, matcha powder, baking powder, and salt in a large bowl.
3. 3 Cut in cold butter until it resembles wet sand, then add oil, milk, and vanilla. Mix until just combined.
4. 4 In a separate bowl, whip egg whites to medium peaks. Do not over whip.
5. 5 Gently fold whipped egg whites into the batter.
6. 6 Pour into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
7. 7 Let cool completely on a wire rack.
8. 8 Beat mascarpone and sugar until smooth, then add heavy cream and beat until thick.
9. 9 Spread frosting on cooled cake.
10. 10 Dust with extra matcha powder if desired, slice, and enjoy!

Tips & Notes

Make sure your matcha is sifted to avoid lumps in the batter. The coffee cake streusel should be crumbly and generous. This cake is best served slightly warm, and pairs perfectly with a cup of matcha or coffee.